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Sheet Pan Beef Fajitas

Taco Tuesday just got easier with these Sheet Pan Beef Fajitas! Tasty, simple and easily customizable for the whole family!

A FUN SHEET PAN FAJITA MEAL

I love fajitas! I especially love to order them at restaurants just to hear and smell them coming out sizzling on a hot skillet! Sometimes I crave fajitas at home but I’m not gonna go through trying to serve a bunch of sizzling hot skillets – ha! So I thought about making an easier version with these Sheet Pan Beef Fajitas. You still get all your favorite flavors mixed together – they’re just baked in the oven! With a simple mixture of beef, peppers, onions and spices, these Sheet Pan Beef Fajitas are really so easy and quick to make. You can have everything prepped and cooked in under 30 minutes! Then everyone in your house can add all their favorite toppings which makes it just a bit more fun!

Hand holding up Sheet Pan Beef Fajitas in a tortilla.

FREQUENTLY ASKED QUESTIONS:

What kind of steak is best for this recipe?

Skirt, rump, and flank steak soak up marinade/spices well and cook quickly. They also tend to be the most affordable options. Cut the steak in thin slices against the grain for the best flavor and texture.

What other vegetables could I add to my fajitas?

You could add thinly sliced portobello mushrooms, zucchini, or peppers. Corn is another nice addition.

I like beans with my fajitas, what kind is recommended?

Black beans traditionally go really nicely in fajitas. Personally, I am a huge fan of pinto beans so I sometimes add those. Just heat them up thoroughly and add into your fajitas or serve on the side.

Can I use different spices?

Absolutely! If you want, you can simply pick up a packet of fajita seasoning mix or taco seasoning mix and use that! Or feel free to experiment with your favorite flavors here.

Can I just put everything into the pan and cook it all at the same time?

No. The vegetables need longer to cook than the steak will so that’s why they go into the oven for 10 minutes on their own. The steak would be overcooked and tough if we had it in the oven the whole time.  

What if I don’t have a large enough baking pan?

It’s okay – just use two smaller ones. You could put the vegetables on one sheet and the steak on the other.

How do I store leftovers?

The leftover fajita filling will keep in an airtight container or a ziptop bag for up to 4 days in the refrigerator. This can also be frozen. Place in a freezer bag and push out all the air and it will keep for up to 6 months. Let defrost in the refrigerator then reheat in a pan with some butter or it can be microwaved to reheat.

Pinterest image of Sheet Pan Beef Fajitas overhead mixed together.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • flank steak
  • red bell pepper
  • green bell pepper
  • yellow bell pepper
  • red or yellow onion
  • olive oil
  • salt
  • pepper
  • cumin
  • chili powder
  • garlic powder
  • lime juice
  • flour tortillas
  • optional garnishes: guacamole, pico de gallo, sour cream, tomatoes, lettuce, cheese
Ingredients needed: flank steak, bell pepper, green bell pepper, yellow bell pepper, red or yellow onion, olive oil, salt, pepper, cumin, chili powder, garlic powder, lime juice, flour tortillas and optional garnishes.

HOW TO MAKE SHEET PAN BEEF FAJITAS:

Spray an 18″x13″ baking pan. Preheat the oven to 400F degrees. Thinly slice the flank steak (cutting across the grain – see picture below for reference). 

Cut up steak on wooden cutting board.

Place sliced steak in a medium bowl and drizzle about 1 Tablespoon of olive oil over it and set aside.

Sliced steak in white bowl.

Put the sliced bell peppers and onion into a separate medium bowl and drizzle with the remaining 1 Tablespoon of olive oil and set aside.  

Sliced peppers in onions in white bowl.

Whisk together the salt, pepper, cumin, chili powder, and garlic in a small bowl. Note: if using a packet of store-bought fajita seasoning, just skip this step.

Salt, pepper, cumin, chili powder and garlic powder in small bowl.

Mix half of the seasoning mixture into the vegetables. 

Spice mixture being stirred into vegetables.

Mix the other half of the seasoning mixture into the meat.

Spice mixture being stirred into beef.

Sprinkle the lime juice over all (½ over meat, ½ over vegetables).

Lime juice being squeezed over vegetables in bowl.

Place the vegetables in an even layer onto the baking pan. Bake on the upper rack of the oven for about 10 minutes (the vegetables should just be starting to get soft).

Vegetables spread out over sheet pan.

Move the vegetables over to make room for the steak. Add the steak in a single layer to the baking pan. 

Beef added to sheet pan with vegetables.

Bake for about 5 minutes or until the steak is cooked the way you like. The strips cook fairly quickly so just keep a close eye on it so you make sure it is cooked to your preference.

Cooked beef and vegetables on sheet pan.

Serve in warmed tortillas with your favorite toppings such as: guacamole, pico de gallo, sour cream, tomatoes, lettuce, cheese

Finished Sheet Pan Beef Fajitas on pan with toppings and tortillas.

CRAVING MORE RECIPES?

Squarer image of hand holding fajitas in a tortilla.

Sheet Pan Beef Fajitas

Taco night just got easier with these Sheet Pan Beef Fajitas! Tasty, simple and easily customizable for the whole family!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

Instructions

  • Spray an 18"x 13" pan. Preheat the oven to 400F degrees. Thinly slice the flank steak (cutting across the grain).
  • Place sliced steak in a medium bowl and drizzle 1 Tablespoon of olive oil over and set aside.
  • Put the sliced bell peppers and onion into a separate medium bowl and drizzle with the remaining 1 Tablespoon of olive oil and set aside.
  • Mix together the salt, pepper, cumin, chili powder, and garlic in a small bowl.
  • Stir in half of the seasoning mixture into the vegetables.
  • Stir in the other half of the seasoning mixture into the sliced steak.
  • Sprinkle the lime juice over all (½ over meat, ½ over vegetables).
  • Place the vegetables in a single layer onto the baking sheet. Bake on the upper rack of the oven for about 10 minutes (the vegetables should just be starting to get soft.)
  • Move the vegetables over to make room for the steak. Then add the steak in a single layer to the baking pan.
  • Bake on the upper rack for about 5 minutes or until the steak is cooked the way you like. Keep a close eye on the steak to make sure it is cooked to your preference.
  • Serve in warmed tortillas with your favorite toppings.

Notes

  • Nutritional value does not include toppings.
  • These can be frozen, see my tips above.
  • Make sure that you do not cook everything at once otherwise the steak will be overcooked.
  • You can substitute the individual spices in this recipe with a packet of taco seasoning or fajita seasoning.
  • Two smaller baking pans can be used if you don’t have one large pan. 
Course: Main Course
Cuisine: American, Mexican

Nutrition

Calories: 439kcal | Carbohydrates: 40g | Protein: 31g | Fat: 17g | Sodium: 1064mg | Fiber: 4g | Sugar: 6g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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